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Zucchini Pineapple Jam

9 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. + chilling

Makes

8-1/2 cups

Updated: Jun. 30, 2023
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
Zucchini Pineapple Jam
Zucchini Pineapple Jam Recipe photo by Taste of Home
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Ingredients

  • 6 cups seeded, shredded, peeled zucchini
  • 6 cups sugar
  • 1/2 cup lemon juice
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (6 ounces) strawberry gelatin

Directions

  1. In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

Nutrition Facts

2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.